Yo, I remember those days when I used to eat spaghetti from a bowl when I was little. We would put hot sauce, crushed up ritz crackers and all kinds of stuff in that bowl with the spaghetti. Well, now a brutha is all grown and I needed a grown up version (although I still put hot sauce and Ritz crackers in). So I made a sun dried tomato pesto and added some cream and parmesan cheese to it. It was nice and I finished it in about a minute. Quick and easy, the flavor crank was the cream. It gave it a different taste and felt very fattening afterwards but very f*&^ing good. I added a few red pepper flakes also. Quick and easy. Enjoy!

Spaghetti with a Tomato Pesto Cream Sauce


6-8 oz. of fresh Basil Leaves chopped

1 8.5 oz jar of sun dried tomatoes packed in olive oil

2-3 garlics cloves roughly chopped

1/2 cup of freshly grated parmesan cheese

1/2 oz of pine nuts

S&P to taste

1 lb of spaghetti

3/4 cup of heavy cream

1/4 cup of EV Olive Oil plus an extra 1/3 cup for drizzling

To Make:

Add pasta to a large pot of boiling, salted water and cook until aldente. Drain and add olive oil to pasta, toss with tongs and leave in strainer or add to a large bowl. In a food processor, add the basil leaves, 1/4 of parmesan cheese, pine nuts and sun dried tomatoes and oil and pulse until ingredients are mixed. Add another 1/3 cup of extra virgin olive oil by drizzling on high speed to get a desired consistency (spreadable on bread). Pesto is done. Add S&P and taste. In the same pot the pasta was made in over a medium high flame, add the heavy cream and 1/4 cup of ¬†parmesan cheese. Stir to incorporate and cheese has melted. ¬†Add the pesto to the heavy cream and cheese mixture and stir to incorporate. Add the pasta to the pot and toss carefully with tongs. Done. This meal will feed about 4 peeps. Very tasty. Enjoy! I had a syrah with this one…an okay choice.

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